The Effects of the Chemical Emulsifier Methyl Cellulose on the Physical and Chemical Composition of Vanillin Based Ice CreamChemistry
Gavin Green Zachary Wortman Griffin Birkinbine
- Elyse Wexler
This project tests the effects of a laxative chemical emulsifier known as Methyl Cellulose on a vanilla ice cream solution. The results of this experiment help to determine a median range for the optimal amount of Methyl Cellulose iin ice cream that has the most desirable consistency. The reason for conducting this experiment is to try to publicly show the ffects of a widely available chemical and attempt to create a more desirable alternative to constipation medicine.